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{{Short description|Dish of fried bread and eggs}}
{{about|the food|the band|French Toast (band)}}
{{Redirect|Eggy bread|other uses|Egg bread (disambiguation){{!}}Egg bread}}
{{Use dmy dates|date=October 2019}}
{{Infobox food
| name = French toast
| image = FrenchToast.JPG
| caption = French toast served at a restaurant
| country = 
| served = Hot, with toppings
| main_ingredient = Bread, eggs
| minor_ingredient = Milk or cream, herbs, spices, sauces, syrups
| variations = Sweet
}}

'''French toast''' is a [[Dish (food)|dish]] of sliced [[bread]] soaked in beaten [[eggs as food|eggs]] and often [[milk]] or [[cream]], then pan-fried. Alternative names and variants include '''eggy bread''',<ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/2010/sep/20/french-toast|title=Student cookbook: French toast (a.k.a. eggy bread)|last=Beckett|first=Fiona|date=18 September 2010|work=[[The Guardian]]|access-date=13 December 2012}}</ref> '''Bombay toast''', '''gypsy toast''',<ref name="Mille">{{cite web|url=http://thanksgiving.food.com/recipe/gypsy-toast-20609|title=Gypsy Toast|author=Mille|date=24 February 2002|publisher=food.com|access-date=19 January 2015|archive-url=https://web.archive.org/web/20141129144726/http://thanksgiving.food.com/recipe/gypsy-toast-20609|archive-date=29 November 2014|url-status=dead|df=dmy-all}}</ref> and '''poor knights (of Windsor)'''.<ref name="oed">''[[Oxford English Dictionary]]'', 3rd ed., 2006, [http://www.oed.com/view/Entry/147749 ''s.v.'' 'poor' S3]</ref>

When French toast is served as a sweet dish, [[sugar]], [[vanilla]], and [[cinnamon]] are also commonly added before pan-frying, and then it may be topped with sugar (often [[powdered sugar]]), butter, fruit, or syrup. When it is a [[Savoury (small dish)|savory dish]], it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as [[ketchup]] or [[mayonnaise]].<ref>{{cite web|author=Rachel Phipps|title=Eggy Bread|work=BBC Food|url=https://www.bbc.co.uk/food/recipes/eggy_bread_11076|access-date=27 February 2020}}</ref><ref>{{cite web|author=Oliver, Jamie |title=How to make French toast|url=https://www.jamieoliver.com/features/how-to-make-french-toast/|access-date=27 February 2020}}</ref><ref>{{cite web|title=Eggy Bread|work=Australia's best recipes|url=https://www.bestrecipes.com.au/recipes/eggy-bread-recipe/xbqf1r5s|access-date=27 February 2020}}</ref><ref>{{cite web|title=How To Make Yumurtalı Ekmek (Eggy Bread)|work=Turkey's for life|date=16 September 2013|url=http://www.turkeysforlife.com/2013/09/yumurtali-ekmek-eggy-bread.html|access-date=27 February 2020}}</ref>

== Terminology ==
This dish occurs in various forms and under different names in many places, but this article calls it "French toast" for convenience.<ref>{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=RL6LAwAAQBAJ&q=oxford+companion+to+food |title=The Oxford Companion to Food |date=2014 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |language=en}}</ref>

The usual French name is ''{{Lang|fr|pain perdu}}'' ({{IPA|fr|pɛ̃ pɛʁdy|lang|Fr-Paris--pain perdu (du).ogg}}) {{gloss|lost bread}}, reflecting its use of stale or otherwise "lost" bread. It may also be called {{Lang|fr|pain doré}} {{gloss|golden bread}} in Canada.<ref>''Trésor de la Langue Française Informatisé'' [http://www.cnrtl.fr/definition/pain ''s.v.'' ''pain'']</ref>

==History ==
The recipe for {{Lang|la|Aliter Dulcia}} 'another sweet dish' in the ''[[Apicius]]'', a 1st-century CE [[Ancient Roman cuisine|Ancient Roman]] cookbook, is "not very different" from modern French toast, which makes it the earliest attestation of the dish.<ref>{{Cite book |last=Mason|first=Laura|chapter=Pain perdu"|url= |title=The Oxford companion to food |title-link=The Oxford Companion to Food |date=2006 |publisher=Oxford; New York : Oxford University Press |others=Internet Archive |isbn=978-0-19-280681-9 |editor-last=Davidson |editor-first=Alan |edition=2nd |pages=569 (s.v. 'pain perdu') |editor-last2=Jaine |editor-first2=Tom}} [http://archive.org/details/oxfordcompaniont0000davi_s2r1 full text]</ref><ref>{{Cite book |title=Apicius, De re culinaria |title-link=Apicius |pages=Book VII, item 296}} [https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html#:~:text=295%C2%A0Another%20Sweetmeat full text]</ref>

In [[Le Viandier]], a cookbook written around 1300, the French chef [[Guillaume Tirel|Guillaume Taillevent]] presented a recipe for {{Lang|fr|tostées dorées}}<ref>{{cite book |last1=Pichon |first1=Jérôme |author1-link=Jérôme Pichon |url=https://books.google.com/books?id=D_EYAAAAYAAJ&pg=PA262 |title=Le Viandier de Guillaume Tirel dit Taillevent |last2=Vicaire |first2=Georges |author2-link=Georges Vicaire |year=1892 |page=262}}</ref> involving eggs and sugar.<ref>{{Cite web |date=2020-05-07 |title=Tostées Dorées - Recette De Pain Perdu Médiéval |url=https://recettemedievale.fr/tostees-dorees/ |access-date=2024-06-26 |language=fr-FR}}</ref>

A 14th-century German recipe uses the name {{Lang|de|Arme Ritter}} {{gloss|poor knights}},<ref name="slate">{{cite news |last=Koerner |first=Brendan |author-link=Brendan I. Koerner |title=Is French Toast Really French? |url=http://www.slate.com/articles/news_and_politics/explainer/2003/09/is_french_toast_really_french.html |access-date=6 April 2015 |website=Slate.com}}</ref><ref>{{cite book|first=Jacob and Wilhelm |last= Grimm| title= ''[[Deutsches Wörterbuch]]'', quoting from the ''Buch von guter Spyse''}}</ref> a name also used in English<ref name="oed" /> and the Nordic languages.

In the 15th century, there are English recipes for {{Lang|fr|pain perdu}}<ref name="slate" /><ref>Austin, T. ''Two 15th-century Cookery-books'', 1888, quoting a 1450 recipe, quoted in the ''[[Oxford English Dictionary]]''.</ref><ref>{{cite book |last1=Davidson |first1=Alan |title=The Oxford Companion to Food |last2=Jaine |first2=Tom |publisher=Oxford University Press |year=2006 |isbn=0-19-280681-5 |page=102}}</ref> and culinary expert [[Martino da Como]] also offers a recipe.<ref>Odile Redon, ''et al.'', ''The Medieval Kitchen: Recipes from France and Italy'', 2000, p. 207''f''</ref>

In [[Spain]], one of the first recipes was published in 1611 by {{Ill|Francisco Martínez Motiño|es}}.<ref>{{Cite web |title=Arte de cocina, pastelería, vizcochería y conservería |url=https://realacademiadegastronomia.com/libro-biblioteca-dda/arte-de-cocina-pastelera-vizcochera-y-conservera/ |access-date=2024-06-26 |website=realacademiadegastronomia.com |language=es}}</ref>

[[Hannah Woolley]] included a recipe in her 1670s cookbook ''[[The Queen-Like Closet]]''. She did not call it "French."<ref>{{cite book
 |first=Hannah |last=Woolley
 |title=The Queen-like Closet
 |edition=5
 |date=1684
 |contribution={{ws|[[s:The Queen-like Closet (5th edition)/Part 2#95. To fry Toasts.|95. To fry Toasts]]}}
 |via=[[Wikisource]]
}}</ref>

An Austrian and Bavarian term is {{Lang|de|Pofesen}} because the shape of the dish is reminiscent of medieval knights' shields from the city of [[Pavia]].<ref>Ammon, Ulrich (2004). ''Variantenwörterbuch des Deutschen: die Standardsprache in Österreich, der Schweiz und Deutschland sowie in Liechtenstein, Luxemburg, Ostbelgien und Südtirol'', {{ISBN|3110165759}}, p. 552.</ref><ref>{{Cite web |last=GmbH |first=GuteKueche Medien |title=Österreichische Mehlspeiskultur - Die Pofesen |url=https://www.gutekueche.at/oesterreichische-mehlspeiskultur-die-pofesen-artikel-3635 |access-date=2024-06-26 |website=Gutekueche.at |language=de}}</ref> In Hungary, it is commonly called {{Lang|hu|bundáskenyér}} ({{Lit|furry bread}}).<ref>{{cite web|url=http://www.cookta.hu/hir/20160508-french-toast-az-edes-bundaskenyer|title=French toast, az @édes @bundás kenyér|date=28 June 2016}}</ref>

In [[Ottoman cuisine]], a dish of bread soaked in eggs with honey but no milk is called ''fāvniyye''.<ref>[https://www.academia.edu/49326938/Kit%C4%81b_%C4%B1_Mekul%C4%81t_Yiyecekler_Kitab%C4%B1_ Nesrin Altun, ''Kitâb-ı Me’kûlât'', 1848?, p. 53.]</ref><!-- needs lang template -->

==Preparation==
[[File:French toast, maple syrup.jpg|thumb|French toast topped with fruit, butter and cream, served with maple syrup]]
Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sliced or artisan loaves cut to {{Convert|3/4-1|in|cm|abbr=on}} thick are frequently the bread of choice.<ref>{{cite web|url=http://culturalistpress.com/french-toast-bread-options-what-bread-is-best/|title=what bread options are best for French toast|work= [[Culuturalist Press]]|date=7 March 2022 |access-date=7 March 2022}}</ref> Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. [[Day-old bread]] is often used, both for its thrift and because it will soak up more egg mixture without falling apart.<ref name="brown">Archived at [https://ghostarchive.org/varchive/youtube/20211211/E4frrEw_AL8 Ghostarchive]{{cbignore}} and the [https://web.archive.org/web/20140125211027/http://www.youtube.com/watch?v=E4frrEw_AL8 Wayback Machine]{{cbignore}}: {{cite web|url=https://www.youtube.com/watch?v=E4frrEw_AL8|title=French Toast-Food Network|last=Brown|first=Alton|website=[[YouTube]]|date=30 July 2009 }}{{cbignore}}</ref>

The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, [[honey]], fruit,<ref>{{cite web|url=http://www.goodhousekeeping.com/recipes/easy/french-toast-toppings|title=French Toast Toppings – Unique French Toast Recipes|work= [[Good Housekeeping]]|access-date=19 January 2015}}</ref> or [[maple syrup]].

===Variations===
There are many variations. The dipping mixture might not include eggs<ref>[''Compleat Cook'' (1659) as quoted in the OED Citation incomplete, needs improvement]</ref> and the bread may be soaked in wine, [[rosewater]], or orange juice, either before or after cooking.<ref>Ayto, John. ''The Diner's Dictionary: Word Origins of Food and Drink'', {{ISBN|0199640246}}, p. 142.</ref><ref>Islip, Adam (1611). ''A Dictionarie [sic] of the French and English Tongues'', [https://archive.org/details/fre_b2062733 <!-- quote=pain perdu. --> full text]</ref>

==International versions==
===Balkans===
In Southern Slavic countries, such as [[Bulgaria]], [[Bosnia and Herzegovina]], [[Slovenia]], [[Croatia]], and [[Serbia]], it is called {{Lang|sr-latn|prženice}}, {{Lang|sl|pohane šnite}}, {{Lang|sr-latn|moče}}, or {{Lang|sr-latn|ribanjke}}. It is eaten sweet or savory and paired with [[ajvar]], [[jam]], [[cheese]], [[prosciutto]], or [[sausage]].<ref>{{cite web | url=https://www.restoranibeograd.com/en/news/przenice-french-toast-on-serbian-way/ | title=PRŽENICE: French toast on Serbian way }}</ref> In Romania, it is known as {{Lang|ro|frigănele}} and almost always served as a savoury dish without milk, although milk can be requested at most dinners.{{clarification needed|date=May 2025}}<ref name="Savori urbane">{{cite web |date=5 April 2018 |title=Friganele reteta copilariei – paine cu ou sau bundás kenyér |url=https://savoriurbane.com/friganele-reteta-copilariei-paine-cu-ou-sau-bundas-kenyer/ |website=SavoriUrbane.com |language=ro}}</ref>

===Brazil and Portugal===
[[File:Rabanadas, Christmas cakes (2135990222).jpg|thumb|right|Portuguese ''{{Lang|pt|rabanadas}}'', traditionally served at Christmas]]
In both [[Portugal]] and [[Brazil]], {{Lang|pt|rabanadas}} are a traditional Christmas dessert.<ref>[https://www.petitgastro.com.br/rabanada-um-antigo-classico-natalino-presente-em-todo-o-mundo Rabanada, um antigo clássico natalino presente em todo o mundo] {{Webarchive|url=https://web.archive.org/web/20190129101847/https://www.petitgastro.com.br/rabanada-um-antigo-classico-natalino-presente-em-todo-o-mundo/ |date=29 January 2019 }} (in Portuguese)</ref> Many recipes often use [[Alicante Bouschet|Tinto]] or [[Porto Wine|Port]] wine.<ref>{{cite web |title=Rabanadas tradicionais |url=https://www.tavi.pt/blog/ideias-gulosas/rabanadas-tradicionais |publisher=tavi.pt}}</ref>

===Denmark===
In [[Denmark]], {{Lang|da|arme riddere}} ({{Gloss|poor knights}}) is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Danish version of this dish uses sugar with [[cinnamon]] instead of plain sugar.<ref>{{cite web|url=https://samvirke.dk/artikler/maerkelige-madnavne-hvorfor-hedder-det-arme-riddere|title=Mærkelige madnavne: Hvorfor hedder det arme riddere?|language=da|website=Samvirke.dk|date=1 April 2017|first=Christian|last=Garde}}</ref><ref>{{cite web|url=https://www.dr.dk/mad/opskrift/arme-riddere|title=Arme riddere|website=DR.dk|first=Jesper|last=Vollmer|date=12 April 2018 |language=da}}</ref>

=== Finland ===
In [[Finland]], {{Lang|fi|köyhät ritarit}} ({{Gloss|poor knights}}) is a dessert made by frying slices of wheat bread soaked in milk. Sometimes, a dried bun ({{Lang|fi|[[pulla]]}}) is also used instead of wheat bread. An egg can also be mixed into milk and if desired, a little sugar and wheat flour can be added. The slices are dipped on both sides in the milk mixture before frying. Usually poor knights are eaten warm with jam and whipped cream. In some lunch restaurants, a dessert made of bun slices is called rich knights. This is to make a difference to the poor knights made of French bread or other light bread. The name ''rich knights'' comes from the whipped cream crown. The poor knights have no whipped cream.{{clarification needed|date=May 2025}}

===France===
In [[France]], ''{{Lang|fr|pain perdu}}'' ({{Gloss|lost bread}}) has a wide range of regional variations.<ref>{{cite web|url=https://www.lecercledesliberaux.com/le-pain-perdu-son-histoire-et-ses-origines|title=Le pain perdu: son histoire et ses origins|date=25 May 2017|website=lecercledesliberaux.com|language=fr|trans-title=Pain perdu: its history and origins|access-date=19 August 2019|archive-date=23 December 2019|archive-url=https://web.archive.org/web/20191223040553/https://www.lecercledesliberaux.com/le-pain-perdu-son-histoire-et-ses-origines|url-status=dead}}</ref>

===Georgia===
In [[Georgia (country)|Georgia]], it is known as {{Lang|ka-latn|kikliko}} ({{lang-ka|ყიყლიყო|tr}}). It is a popular dish for brunch or breakfast and is almost always served as a savory dish. Sometimes different kinds of cheese are also combined.<ref>{{cite web |url=https://culinarybackstreets.com/cities-category/tbilisi/2021/kikliko-2/ |title=Kikliko: For Whom The Rooster Crows |last=Rimple |first=Paul |publisher=Culinary Backstreets |date=2021-11-15 |accessdate=2022-01-22 }}</ref><ref>{{cite web |url=https://gastroguide.borjomi.com/en/eqspertis-rchevebi/view/166 |title=KIKLIKO - GEORGIAN EGGBREAD |work=Borjomi-Georgian Gastro Guide |accessdate=2022-01-22 }}</ref>

===Germany===
In [[Germany]], {{Lang|de|Arme Ritter}} ({{Gloss|poor knights}}) or ''{{Lang|de|Pofesen}}'' were known since at least the 14th century (mentioned in ''[[Deutsches Wörterbuch]]'' (''The German Dictionary'') by the [[Brüder Grimm|Brothers Grimm]]).<ref>{{cite encyclopedia|encyclopedia=[[Deutsches Wörterbuch]]|title=Armeritter|volume='''I''' ''A–Biermolke''|url=http://woerterbuchnetz.de/cgi-bin/WBNetz/wbgui_py?sigle=DWB&lemma=Armeritter|editor1-first=Jacob|editor1-last=Grimm|editor2-first=Wilhelm|editor-link1=Jacob Grimm|editor2-last=Grimm|editor-link2=Wilhelm Grimm}}</ref>

=== Greece ===
In [[Greece]], it is known as {{Lang|el-latn|Avgofetes}} ({{Langx|el|Αυγόφετες}}) or {{Lang|el-latn|Avgopsomo}} ({{Langx|el|Αυγόψωμο|links=no}}). This dish is a breakfast staple that involves dipping bread in a mixture used for preparing scrambled eggs and frying it. It can be enjoyed in either a savory or sweet flavor profile, with a range of toppings and accompaniments, such as [[feta]] and [[honey]].

===Hong Kong===
[[File:HKStyleFrenchtoast.jpg|thumb|Hong Kong-style French toast]]
Hong Kong–style French toast ({{lang-zh|c={{linktext|西多士}}|cy=sāidōsí|l=western toast}}) is typically prepared by combining multiple slices of bread with [[peanut butter]] or fruit [[jam]] filling, then dipping in beaten egg and [[deep frying]].<ref name=cnn>{{cite news|work=[[CNN International|CNN Go]]|url=http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535|title=World's 50 most delicious foods|archive-url=https://web.archive.org/web/20111008014820/http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535 |archive-date=8 October 2011|date=21 July 2011|access-date=11 October 2011}}</ref> It is served with [[butter]], and topped with [[condensed milk]], [[golden syrup]] or [[honey]].<ref name=cnn/><ref name=liu>{{cite news|first=Karon|last=Liu|title=How the Queen's death left me reconciling complicated feelings about the history of my favourite foods|date=15 September 2022|work=Toronto Star|url=https://www.thestar.com/life/food_wine/2022/09/15/how-the-queens-death-left-me-reconciling-complicated-feelings-about-the-history-of-my-favourite-foods.html|access-date=10 October 2022}}</ref> It is a typical offering in ''[[cha chaan teng]]'' (Hong Kong–style diners or teahouses).<ref name=liu/> Other types of filling that can be found are [[meat floss]], [[Kaya (jam)|kaya]] jam, ham, or beef [[satay]].<ref name=cnn/><ref>{{cite web|url=http://www.hklazytravel.net/?p=3515|title=香港獨一無二的沙爹牛肉法式吐司|language=zh|trans-title=Hong Kong's unique beef satay french toast|access-date=2017-08-07}}</ref>

=== Hungary ===
[[File:Bundás kenyér.jpg|thumb|Bundás kenyér from Hungary]]
In [[Hungary]], French toast is called ''bundáskenyér'' ("furry bread") and is often eaten with garlic, cheese, and sausage or ham. It is a popular [[breakfast]] item, generally eaten with a cup of tea.

===India===
In [[India]], Bombay toast is a dish sold on the streets of [[Mumbai]] by [[Hawker (trade)|hawkers]] and vendors,<ref>{{cite web|url=https://threewhistleskitchen.com/bombay-toast-recipe/ |last=Jayashri |date=April 23, 2019 |title=Bombay Toast - Indian French Toast |work=Three Whistles Kitchen |access-date=October 15, 2019}}</ref> Bombay toast is also called Sweet French Bread.<ref>{{cite web|url=http://www.bawarchi.com/recipe/sweet-french-toast-bombay-toast-oesvdfjjddahf.html|title=Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe|first=Bridget|last=White|access-date=8 October 2016}}</ref>

Generally, the term "French toast" is used in India for a non-sweetened dish with no dairy added to the egg batter. The egg-soaked bread is fried and may be flavored with salt, fried onions, green chilis, cilantro leaves, and other savory ingredients. It is often served with tomato ketchup (often chili-spiced ketchup) as a condiment. 

===Norway===
In [[Norway]], the dish is called {{Lang|no|arme riddere}} ({{Gloss|poor knights}}). Once only a dessert dish, it is now eaten for [[brunch]] or breakfast, most commonly spiced with [[cinnamon]] and [[cardamom]].<ref>{{cite web|url=https://www.matprat.no/oppskrifter/tradisjon/arme-riddere/|title = Arme riddere}}</ref><ref>{{cite web|url=https://www.tine.no/oppskrifter/lunsj-og-smaretter/omeletter-og-pannekaker/arme-riddere-med-bl%C3%A5b%C3%A6r |title=Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken |publisher=Tine.no |date= |accessdate=2022-08-19}}</ref>

===Singapore===
French toast is a familiar menu item in the [[Hawker centre#Singapore|hawker centres of Singapore]], where it is often part of a breakfast set with soft-boiled eggs or [[kaya (jam)|coconut jam]] (''kaya'').

===Slovakia===
In [[Slovakia]], French toast is called ''chlieb vo vajci'' ("bread in egg") and is often prepared in a salted version. It is a popular breakfast food eaten with a cup of tea.

===Spain===
{{lang|es|Torrija}}<ref name=slate/> is a similar recipe traditionally prepared in Spain for [[Lent]] and [[Holy Week]]. It is usually made by soaking stale bread in [[milk]] or [[wine]] with [[honey]] and spices. It is dipped in beaten [[Egg (food)|egg]] and fried with [[olive oil]]. This cooking technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside.<ref>{{cite news|last1=Lepard|first1=Dan|title=Dan Lepard's recipes for Basque butter buns, plus fried milk bread (a.k.a. torrija)|url=https://www.theguardian.com/lifeandstyle/2012/jul/20/basque-butter-buns-torrija-recipes|access-date=11 March 2015|work=The Guardian|date=20 July 2012}}</ref> It is often sprinkled with [[cinnamon]] as a final touch.

{{lang|es|Torrijas}} or {{lang|es|torrejas}} were first mentioned by the Spanish composer, poet and playwright [[Juan del Encina]] (1468–1533) in his {{lang|es|Cancionero}}, published in 1496. {{lang|es|italic=no|"Anda acá pastor"}} has the following verse:

{{verse translation|lang1=es
|En cantares nuevos
gocen sus orejas,
miel y muchos huevos
para hacer torrejas,
aunque sin dolor
parió al Redentor.<ref>{{cite web|url=http://www.cervantesvirtual.com/obra-visor/la-teatralidad-en-los-villancicos-pastoriles-de-juan-del-encina/html/d12bb444-7c93-4119-b468-fab2cf462bc8_2.html|title=La teatralidad en los villancicos pastoriles de Juan del Encina|author=Haro Cortés, Marta|website=Biblioteca Virtual Miguel de Cervantes|access-date=2016-03-23}}</ref>
|In new songs
enjoy your ears,
honey and many eggs
to make torrejas,
although without pain
gave birth to the Redeemer.}}

===The Netherlands===
In the Netherlands, French toast is called ''{{Lang|nl|wentelteefjes}}'', ''{{Lang|nl|verloren brood}}'' ({{Gloss|lost bread}}), or ''{{Lang|nl|gewonnen brood}}'' ({{Gloss|reclaimed bread}}). It is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Dutch version of this dish often uses sugar with [[cinnamon]] instead of plain sugar. ''{{Lang|nl|Wentelteefjes}}'' are often associated with childhood, where a grandmother provides her grandchildren with a luxurious special sweet breakfast on special occasions.{{Citation needed|date=July 2024}}

===United Kingdom and Ireland===
In the UK and Ireland, it is also known as ''eggy bread'' or occasionally ''[[Romani people|Gypsy]] toast'', a name that dates back to the 14th and 15th centuries. It was also called pamperdy or poor knight's pudding. Eggy bread can be served as a sweet or savoury dish,<ref name="EggyBread">{{cite web | url=https://www.bbcgoodfood.com/recipes/eggy-bread | title= BBC Good Food: Eggy bread recipe | publisher=[[BBC Good Food]] | access-date=2024-07-01 }}</ref> and is often served with bacon when savoury. The other names refer to the sweet version.<ref name="Mille"/> A commercial product known as ''French toast'' is sold in packets in supermarkets but this typically contains no egg and is more similar to [[Melba toast]].<ref name="Tesco">{{cite web | url=https://www.tesco.com/groceries/en-GB/products/266291362 | title=Tesco: French Toast | publisher=[[Tesco]] | access-date=2023-04-28 | archive-date=4 December 2023 | archive-url=https://web.archive.org/web/20231204191231/https://www.tesco.com/groceries/en-GB/products/266291362 |url-status=live }}</ref>

===United States===
[[File:Burger King French Toast Sticks and syrup (30497477113).jpg|thumb|Fast food french toast sticks with syrup.]]
The dish is commonly eaten with butter, powdered sugar, and [[maple syrup]]. Other toppings include jam, whipped cream, and fruit.<ref>{{Cite web |last=McCoy |first=Lisa |date=2020-11-25 |title=Enjoy French toast in a new way |url=https://www.heraldmailmedia.com/story/lifestyle/food/2020/11/25/enjoy-french-toast-in-a-new-way/43654065/ |access-date=2024-07-22 |website=Herald-Mail Media}}</ref>  French toast was popularly served in railroad [[dining car]]s of the early and mid-20th century. The [[BNSF Railway|Santa Fe]] was especially known for its French toast, and some railroads provided recipes for these and other dining car offerings to the public as a promotional feature.<ref>{{Cite magazine|url=http://ctr.trains.com/railroad-reference/operations/2001/02/last-call-to-dinner|title=Last call to dinner|magazine=Classic Trains Magazine|first=John|last=Kelly|date=February 21, 2001|access-date=2018-09-08|archive-date=13 May 2019|archive-url=https://web.archive.org/web/20190513162905/http://ctr.trains.com/railroad-reference/operations/2001/02/last-call-to-dinner|url-status=dead}}</ref>

====New Orleans====
In [[New Orleans]] [[Louisiana Creole cuisine]], French toast is known as {{Lang|fr|pain perdu}} and is most commonly served as a breakfast dish.<ref name="Tabacca">{{cite web|last1=Tabacca|first1=Laura|title=New Orleans Style Pain Perdu (French Toast)|url=https://www.thespicedlife.com/new-orleans-style-pain-perdu-french-toast/|website=The Spiced Life|date=2 March 2014|access-date=25 November 2017}}</ref> The recipe calls for New Orleans–style French bread; the batter is an egg-based custard that may include spirits.<ref name="Tabacca" /><ref name="Gumbo Pages">{{cite web|title=Pain Perdu|url=http://www.gumbopages.com/food/breakfast/pain-perdu.html|website=The Gumbo Pages|access-date=25 November 2017}}</ref><ref name = "Mitzewich">{{cite web|last1=Mitzewich|first1=John|author-link1=John Mitzewich|title=New Orleans-style French Toast "Pain Perdu"|url=https://www.thespruce.com/new-orleans-french-toast-pain-perdu-102056|website=The Spruce|access-date=25 November 2017}}</ref> Common toppings include [[sugarcane|cane syrup]], strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.<ref name="Gumbo Pages" /><ref name="Mitzewich" />

==See also==
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[Egg coated bread]]
* [[Egg in the basket]]
* [[List of bread dishes]]
* [[List of breakfast foods]]
* [[List of brunch foods]]
* [[List of egg dishes]]
* [[Monte Cristo sandwich]]
* [[Milk toast]]
{{div col end}}

==References==
{{reflist}}

==Further reading==
* {{cite book |first=Craig |last=Claiborne |title=Craig Claiborne's The New York Times Food Encyclopedia |publisher=Times Books |location=New York |year=1985 |isbn=0-8129-1271-3|url=https://books.google.com/books?id=OXnaPjeOzOEC}}
* {{cite book |first=Fannie |last=Farmer |title=The Boston Cooking-School Cook Book |publisher=Little, Brown and Co. |location=Boston |year=1918 |url=http://www.bartleby.com/87/ }}
* {{cite book |first=John F. |last=Mariani |title=The Encyclopedia of American Food and Drink |publisher=Lebhar-Friedman |location=New York |year=1999 |isbn=0-86730-784-6|url=https://books.google.com/books?id=WueIlwEACAAJ}}
* {{cite book |first=Odilie |last=Redon |title=The Medieval Kitchen: Recipes from France and Italy |publisher=Univ. Chicago Press |location=Chicago |year=1998 |isbn=0-226-70684-2}}

==External links==
{{Commons category|French toast}}
{{cookbook|French Toast}}
{{Wikiquote}}
{{bread}}

{{DEFAULTSORT:French Toast}}
[[Category:Egg dishes]]
[[Category:Bread dishes]]
[[Category:Toast dishes]]
[[Category:Desserts]]
[[Category:Roman cuisine]]
[[Category:French cuisine]]
[[Category:Christmas food]]
[[Category:American breakfast foods]]
[[Category:Mexican cuisine]]
[[Category:Cuban cuisine]]
[[Category:Brunch]]
[[Category:Romani cuisine]]
[[Category:Albanian cuisine]]
[[Category:Peruvian cuisine]]
[[Category:Guatemalan cuisine]]
[[Category:Salvadoran cuisine]]
[[Category:Honduran cuisine]]